The Europea Restaurant’s Aligot with Laiterie Charlevoix 1608 Cheese

The Europea Restaurant’s Aligot

When the potato becomes…The Europea Restaurant’s Aligot with Laiterie Charlevoix 1608 Cheese.

A recipe by Jérôme Ferrer, taken from the book “Épatante Patate - Éloge de la pomme de terre”, published by Parfum d'encre. In 2001, Jérôme Ferrer made Quebec his home, much to the delight of Quebec palates. In addition to the award-winning Europea restaurant, the chef offers his cuisine at Bistro gourmand Beaver Hall, Birks Café and Jerry Ferrer, casse-croûte du terroir.

Ingredients

  • 1 kg (2 lb.) peeled potatoes
  • 500 mL (2 cups) grated 1608 cheese
  • 250 mL (1 cup) 35% cream
  • 3 garlic cloves
  • Salt and freshly ground pepper

Preparation

  1. Peel and wash the potatoes and peel the garlic cloves.
  2. Put the potatoes in a pot of cold water, bring to a boil and cook until soft.
  3. Drain and mash in a mixing bowl.
  4. Put the cream in a pot and bring to a boil.
  5. Pour the cream over the mashed potatoes and mix with a wooden spoon. Add the grated 1608 cheese and mix well.
  6. Put the mixture back into a pot and cook on low heat while stirring briskly to melt the cheese.
  7. Season with salt and pepper to taste and remove from heat once it is well mixed.
  8. Serve with poultry, game, fish or even as a cheese plate.
Preparation
20 min
Cooking
12 min
Servings
4 - 6 portions
Category
Side dishes
Recipe by
Jérôme Ferrer

Did you know that potato is the most widely grown vegetable in Québec?

Articles that may interest you!
Do You Know Your Potato?